Mediterranean One-Pot Chicken

Nate loves the mild, comforting Italian flavors in this dish, and it couldn’t be easier to put together! Canned olives and tomatoes mean virtually no prep work, making this a great weeknight go-to.

Makes 4 servings.  |  30 minutes  | Nutrition Info
Ingredients
  • 6 Boneless skinless chicken thighs, cubed
  • 2 cans diced tomatoes
  • 1 medium onion, sliced into thin half-moons
  • 1/2 lb green beans, fresh or frozen, cut into 1 to 2 inch pieces (optional)
  • Several handfuls fresh spinach
  • 3/4 cup kalamata or black olives, halved
  • 1 1/3 cup cooked garbanzo beans
  • 1/4 to 1/3 cup feta
  • 4 cloves garlic, minced
  • 3 tbsp extra-virgin olive oil
  • 1/4 tsp ground black pepper
  • Salt, to taste
  • Crushed red pepper, optional

Heat the oil in a large skillet or pot over medium heat. Add the chicken, salt, and pepper, and saute for about 5 minutes.

Add the onion and garlic to the pot and saute until the onion is soft, about 5 minutes.

Add the tomatoes, olives, chickpeas, and green beans. Bring to a boil, then reduce heat to medium-low and simmer for about 10 to 15 minutes, until the chicken is fully cooked and the green beans are tender.

To serve, add a large handful or two of fresh spinach to the bottom of individual serving bowls. Scoop in a serving of the chicken and veggies; the heat from the chicken and veggie mixture will wilt the spinach slightly. Sprinkle generously with feta and enjoy!


Credits
Original Recipe: Chef Dawn Ludwig, Always Hungry
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s